Anna Korus

The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits

Magdalena Krystyjan, Dorota Gumul, Rafał Ziobro et al. · LWT · 2015 · 129 citations

Food Chemistry, Nutrition, Food Function +6

Content of vitamin C, carotenoids, chlorophylls and polyphenols in green parts of dill (Anethum graveolens L.) depending on plant height

Zofia Lisiewska, W. Kmiecik, Anna Korus · Journal of Food Composition and Analysis · 2005 · 114 citations

Plant Height, Carotenoid, Engineering +8

Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites

Anna Korus, Dorota Gumul, Magdalena Krystyjan et al. · European Food Research and Technology · 2017 · 111 citations

Corn-hemp Flour Composites, Nutrition, Food Analysis +4

Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

Anna Korus · LWT · 2011 · 92 citations · Full text

Food Chemistry, Food Bioactive Compound, Polyphenol Constituents +14

The amino acid composition of kale (Brassica oleracea L. var. acephala), fresh and after culinary and technological processing

Zofia Lisiewska, W. Kmiecik, Anna Korus · Food Chemistry · 2007 · 89 citations

Food Chemistry, Biosynthesis, Amino Acid Composition +11